Ingredients
- 2 lbs chicken, shredded
- 10 flour tortillas
- 2-4 Cups Monterey Jack cheese
- 6 Tbsp Butter
- 6 Tbsp Flour
- 4 Cups Chicken Broth
- 3 Tbsp Sour Cream
- 1 4oz can of diced green chiles
- Garlic Salt and Adobo seasoning
Directions
Cook the chicken however you desire. I generally use my Instant Pot and then shred it after cooking. I season the chicken with Adobo seasoning before cooking but the seasoning can be added later, too.Preheat the oven to 350 and spray a 9×13 pan with nonstick cooking spray.
Sauce:
I double the original recipe to make a little more sauce. Melt the butter (6 Tablespoons) and then add the flour (6 Tablespoons) until it makes a thick paste. Once all the flour is absorbed into the butter turn the heat to low and slowly start adding the chicken broth (4 Cups). Add a little broth (maybe a cup) and then whisk everything together until it creates a creamy sauce. If the sauce starts to bubble, turn the heat down a little more until everything is added. Continue adding broth until the sauce is the thickness that you want. Once you have everything mixed in, add the sour cream (3 Tablespoons). Add more sour cream as you want to get the taste you desire. Next, add the garlic salt to taste.
Chicken Mixture:
Mix the chicken, some of the sauce, diced green chiles and some of the cheese in a bowl.
Take the pan that you prepared earlier and place a little sauce in the bottom of the pan to cover the bottom. Start taking the tortillas and place them in the pan and fill with the chicken mixture. Roll the tortilla up so that one of the ends is under the tortilla so it stays closed. Continue to do this until the pan is full.
Once the pan is full, pour as much as the sauce over it to cover the top of the tortillas. Now, add as much cheese as you want on the top.
Place in the oven for 20-25 minutes at 350 degrees and enjoy!
If you want the cheese browned and crispy, turn up the heat to broil near the end of the bake.
Makes approximately 10 tortillas.